A deconstructed version of the classic sweet potato casserole, with brown sugar, oats, and crunchy pecans. |
Ingredients
- 2 sweet potatoes, about ¾ lb. each
- 1 tablespoon olive oil
Streusel Topping
- 2 tablespoons all-purpose flour
- 2 tablespoons rolled oats
- ¼ cup brown sugar
- ¼ cup pecans (or walnuts) chopped
- 2 tablespoons butter, cold, cut into pieces
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 400F.
- Wash sweet potatoes and slice in half lengthwise. Rub over lightly with oil and place on a sheet pan, cut side facing down.
- Roast the sweet potatoes for 30 minutes or until tender.
- While the sweet potatoes are roasting, prepare streusel topping. Stir together the flour, oats, brown sugar, pecans, and cinnamon. Add the butter and using clean hands (or a fork) work the butter into the oat mixture until it forms into small clumps. Refrigerate the streusel until it’s ready to be used.
- After roasting carefully flip the sweet potatoes over. Using a fork, gently mash the flesh. Sprinkle the crumble topping evenly over the sweet potatoes.
- Put back into the oven and bake until the streusel is lightly browned and crispy, about 15 minutes. Serve hot.